Creamy Cherry Almond Cheese Pie
From hollyeats 16 years ago
- - to make
- Serves 10
My family often requests this in lieu of a birthday cake. I've adapted a recipe of my mother's which I loved as a child. It's also nice for Valentine's Day.
Ingredients
- 1 10-inch baked graham cracker crust (homemade is best. If you must use a bought one, toast it in the oven for 5-8 minutes so it's browned & aromatic, cool before filling.) shopping list
- 1 1-lb. can pitted sour cherries in juice shopping list
- 3 Tbs. sugar shopping list
- Dash salt shopping list
- 2 Tbs. cornstarch shopping list
- Squirt of lemon juice (optional) shopping list
- 2 pkg. cream cheese, softened shopping list
- 3/4 cup powdered sugar shopping list
- Dash salt shopping list
- 1/2 tsp. almond extract shopping list
- 1 cup whipping cream shopping list
How to make it
- Drain the cherries, reserving 3/4 cup juice.
- In a small saucepan, stir together the juice, 3 Tbs. sugar, dash salt and cornstarch.
- Heat over medium-high heat, stirring constantly, until thick and transparent.
- Stir in the drained cherries and set aside to cool.
- Beat together the cream cheese, powdered sugar, salt and almond extract until fluffy.
- In a separate bowl, beat the whipping cream until stiff.
- Fold cream into cream cheese mixture until well combined but still fluffy.
- Spoon this cream into the pie shell, building up the sides of the filling a bit.
- Taste the cherry filling; if it needs a bit more zip, add a squirt of lemon juice and stir well.
- Spoon cherry filling over the cream filling to within 1/4 inch of the edge.
- Chill at least 2 hours or up to overnight before serving.
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" It was excellent "